Latin American 30 min

Tallarines Rojos con Carne

Name: Tallarines Rojos con Carne
Total time: 30 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 400g spaghetti; 1 lb ground beef; 3 Roma tomatoes, quartered; 4 cloves garlic, divided; ½ white onion, quartered; 1 red bell pepper, quartered; 2 tablespoons ají panca paste; 1 teaspoon soy sauce; 1 teaspoon cumin; 3 tablespoons vegetable oil; 2 tablespoons Parmigiano, grated; Salt and black pepper to taste; Fresh basil or parsley for serving

comfort-foodquick

Ingredientsfor 2

540

Cal

32g

Protein

68g

Carbs

16g

Fat

1400g spaghetti
21 lb ground beef
33 Roma tomatoes, quartered
44 cloves garlic, divided
5½ white onion, quartered
61 red bell pepper, quartered
72 tablespoons ají panca paste
81 teaspoon soy sauce
91 teaspoon cumin
103 tablespoons vegetable oil
112 tablespoons Parmigiano, grated
12Salt and black pepper to taste
13Fresh basil or parsley for serving

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Instructions

1
Blend tomatoes, garlic, onion, and red bell pepper until smooth.
2
Heat oil in a large skillet over medium-high heat. Cook ground beef, breaking it up, until browned, 6 minutes. Add ají panca paste and cumin and cook 2 minutes. Add the blended vegetable sauce and cook over high heat for 5 minutes, stirring, until it darkens and the oil separates at the edges.
3
Add soy sauce and ½ cup water. Simmer 10 minutes. Season with salt and pepper.
4
Cook spaghetti in salted boiling water until al dente. Drain and toss with the red sauce. Serve topped with grated Parmigiano and fresh herbs. This Peruvian-Italian fusion is a weeknight staple throughout Lima.